Tawa Paneer

This Tawa Paneer recipe cooks up quick, giving you tender paneer and colorful peppers right off the griddle. It's a satisfying Indian main that's great for weeknights.

Ingredients

• 400 grams paneer
• 2 medium onions
• 1 large green bell pepper
• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 medium tomatoes
• 3 cloves garlic
• 1 inch ginger
• 4 tablespoons unsalted butter
• 2 tablespoons cooking oil
• 0.75 teaspoon cumin seeds
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1.5 teaspoons coriander powder
• 0.75 teaspoon garam masala
• 0.5 teaspoon dry mango powder (amchur)
• 0.5 teaspoon kasuri methi (dried fenugreek leaves)
• 4 tablespoons fresh cream
• 0.5 teaspoon salt
• 0.25 cup fresh coriander leaves

Instructions

1. Wash 400 grams paneer, then cut it into 1-inch cubes. Wash 2 medium onions and finely chop them. Wash 1 large green bell pepper, 1 large red bell pepper, and 1 large yellow bell pepper, then remove the seeds and cut them into 1-inch squares. Wash 2 medium tomatoes, then finely chop them. Peel 3 cloves garlic and grate them. Peel 1 inch ginger and grate it.
2. Heat 2 tablespoons cooking oil and 2 tablespoons unsalted butter on a large tawa or heavy-bottomed pan over medium heat. Once the butter has melted, add the paneer cubes and shallow fry them until they turn light golden brown on all sides. Remove the fried paneer and set it aside.
3. In the same tawa or pan, add the remaining 2 tablespoons unsalted butter. Once melted, add 0.75 teaspoon cumin seeds and let them splutter for a few seconds.
4. Add the finely chopped 2 medium onions and cook until they turn translucent and light golden brown, stirring occasionally. This will take about 5-7 minutes.
5. Add the grated 3 cloves garlic and grated 1 inch ginger. Cook for 1 minute until their raw smell disappears.
6. Add the finely chopped 2 medium tomatoes and cook until they soften and the oil starts to separate from the mixture, stirring occasionally. This will take about 8-10 minutes.
7. Stir in 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, and 0.5 teaspoon salt. Cook for 2 minutes, stirring continuously, making sure the spices don't burn.
8. Add the cut 1 large green bell pepper, 1 large red bell pepper, and 1 large yellow bell pepper. Cook for 3-4 minutes, stirring frequently, until the bell peppers are slightly tender but still have a bit of a crunch.
9. Add the fried 400 grams paneer cubes to the tawa. Gently mix everything together so the paneer is coated with the masala.
10. Sprinkle 0.75 teaspoon garam masala and 0.5 teaspoon dry mango powder (amchur) over the paneer and vegetables. Gently mix again.
11. Add 0.5 teaspoon kasuri methi (dried fenugreek leaves), crushing it slightly between your palms before adding. Mix well.
12. Stir in 4 tablespoons fresh cream. Cook for another 1-2 minutes until everything is well combined and heated through.
13. Wash 0.25 cup fresh coriander leaves and finely chop them. Garnish the Tawa Paneer with the chopped fresh coriander leaves before serving.

View the interactive Tawa Paneer recipe